To substitute the soy-sauce 'koji' used in fish sauce processing with molded sardine meal(MSM) 'koji', the culture conditions of MSM be inoculated with Aspergillus spp. were investigated. To prepare the MSM, Asp. awamori(KFCC. 11439), Asp. guercinus (KFCC. l1595), Asp. niger(KFCC. 11239), Asp. oryzae(KFCC. 32343), and Asp. sojae(KFCC. 11559) were inoculated upon the chopped sardine with (w/w) corn starch after steriling it at for 15min. Sporulation time cultured with Asp. spp. at was 48hrs and color of mycelium on the surface of MSM inoculated with Asp. awamari and Asp. oryzae were black, that of MSM inoculated with the other strains were yellowish brown. The activity of protease and lipase from the MSM were increased till the 72hrs of culture at , while the content of trimethylamine was decreased after 96hrs of culture period at same condition with exception of Asp. niger. Asp. oryzae and Asp. sojae showed superior in pro-tease and lipase activity in comparison with the other strains, and maximum activity of protease and lipase of MSM was observed after 72hrs of culture period. The optimum pH and temperature for the activity of MSM inoculated with Asp. oryzae and Asp. sojae were pH 9.0, and pH , , respectively.

The residue after hot water extraction of blue crab, Portunus trituberculata, was hydrolyzed for utilizing the byproducts as seasonings. The acid(5N HCl) hydrolyzates were then neutralized with , 5N NaOH or 5N NaOH hydrolyzate, while the alkali hydrolyzates (5N NaOH) were also neutralized with 5N HCl or 5N HCl hydrolyzate. The total nitrogen and formol nitrogen contents increased, and the platability of the hydrolyzates was also enhanced by neutralization. The released amino acid contents from the neutralized hydrolyzates with , 5N NaOH and 5N NaOH hydrolyzate were and , respectively. Amino acid contents from the neutralized hydrolyzates with 5N HCl and 5N HCl hydrolyzate were and , respectively. In the decolorization of hydrolyzates using decolorization agent, powdered active carbon showed good decolorizing effect. Powdered active carbon decreased total nitrogen and formol nitrogen contents in direct relationship to the increase in its concentration. The effective concentration of active carbon used as decolorization agent showed as of the crab hydrolyzate. Salt contents could be decreased at 37 brix by desalination method such as the evaporation of the hydrolyzate contents.

In order to investigate the organoleptic properties of rapid processed sardine sauce which was prepared using sardine autolysates and sardine meal koji, the taste endowing compounds were analysed. The chemical compositions of the rapid processed sardine sauce fermented for 15 days at were in total nitrogen, in amino type nitrogen, in free amino acid, and the salinity was (W/V). the predominant free amino acid in the sauce were glutamic acid, lysine, aspartic acid, valine and leucine. Those amino acids held of total free amino acids. The content of IMP was . The rapid processed sardine sauce was comparable to traditional anchovy sauce which was fermented at ambient temperature for one year in the distribution and concentrations of nitrogenous compounds and organoleptic properties.

Complete larval development Orithyia sinica (Linnaeus) is composed of three zoeal ins-tars and megalopa. Survival of instals was higher in than in ambient temperature. Intermolt period generally increased with the increase of number of instals, but a notable decrease was observed from Crab-5 to prepuerty molt instals(Crab-7). Zoeas and me-galopa reared at higher temperature regime were samller than those reared at lower temperature. No temperature effect was shown in the size of crab instals. Growth factors fluctuate with the increase of number of instals, but there was an overall trend of net decrease. Growth factor was for zoeal instals, and they were for crab instals.

A rapid processing method for fish sauce of high quality stability and favorable flavor was investigated using mackerel waste as starting material. The chopped waste was homogenized with water and hydrolyzed by commercial proteolytic enzymes such as Complex enzyme-2000( U/g solid, Pacific Chem. Co.) and Alcalase ( U/g solid, Novo) in a cylindrical vessel with 4 baffles and 6-bladed turbine impeller. Optimal pH and temperature for the hydrolysis with Complex enzyme-2000 were 8.0 and , and those with Alcalase were 9.0 and . In both cases, the reasonabe amount of added water and enzyme concentration based on the waste weight were and hydrolyzing time was 100 min. Thermal treatment of the hydrolysate with of invert sugar for 2 hours at was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the thermal treatment in which the browning reaction products might participate and result in antioxidative and bactericidal effects. Combined use of of Caryophylli flos with of invert sugar was also effective for the improvement of taste. Yield of the fish sauce based on the total nitrogen of the raw waste was , and of the total nitrogen in the fish sauce was in the from of amino nitrogen. The pH, salinity and histamine content of the fish sauce prepared with of table salt were , and less than , respectively. The fish sauce was stable on bacterial growth during the storage of 60 days at and the quality was also maintained.

To develope a rapid processing method for fish sauce, processing conditions of fish sauce from sardine waste was investigated. The chopped waste was homogenized and hydrolyzed by commercial proteolytic enzymes such as Complex enzyme-2000( U/g solid) and Alcalase( U/g solid) in a cylindrical vessel with 4 baffles and 6-bladed turbine impeller. Optimal temperature for the case of hydrolysis with Complex enzyme-2000 was 50 and that with Alcalase was . In both cases, the reasonable pH, amount of water for homo-genization, enzyme concentration and hydrolyzing time were 8.0, (W/W), and 100 min, respectively. Heating of the filtrated hydrolysate for 2 hours at with of invert sugar was suitable for pasteurization of the hydrolysate and inactivation of enzymes. Flavor, taste and color of the hydrolysate was improved during the thermal treatment in which the browning reaction products might participate and result in antioxidative and bactericidal effects. Combined use of of Caryophylli flos with invert sugar was also effective for the improvement of taste. Yield of the fish sauce based on the total nitrogen in the raw sardine waste was and of the total nitrogen in the fish sauce was in the form of amino nitrogen. The pH, salinity and histamine content of the fish sauce prepared with of table salt were , and less than , respectively. The fish sauce was stable during the storage of 60 days at on bacterial growth and its quality was also maintained.

Two species of the poecilostome copepod were recovered in the mantle cavity of the blue mussel, Mytilus galloprovincialis taken from the Yongsan River estuary, Korea. Both species, Pseudomyicola spinosus (Myicolidae) and Modiolicola bifidus (Sabelliphilidae), are new to the Korea fauna.

Seasonal change in the reproductive pattern of the marine Cladoceran Podon polyphemoides, was studied using materials collected monthly during the period from January to December 1986 in Yongil Bay, Korea. The relative abundance of P. polyphemoides exceeded of total zooplankton in July. While the species remained as a minor components of the zooplankton community during the other periods of occurrence from June to December. Occurrence of sexual individuals of P. polyphemoides (males and gamogenetic females) in higher proportion in cold months ( in November and in December) suggests that resting egg production of this species is largely confined to cold monthis in Korean waters as an overwintering strategy.

Amounts of total suspended matter(TSM) around the Kori waters have been monitored for two years to understand the dispersal pattern of fine-grained sediment. Average concentration of the TSM is in the surface and in the near-bottom water. Semi-quantitative analysis for the four major clay minerals in TSM is also performed. The average relative abundance of each clay mineral such as illite, kaolinite, chlorite, and smectite is , and , respectively. It seems that the majority of recent fine-grained sediment deposited around the Kori area is derived from the Nakdong River. The texture of surface sediment is also dominated by fine-grained fraction leading up to of silt and clay content. The grain size decreases seaward progressively.

There have been many problems like plasmolysis in the ultrastructural studies with kelps. The present study was conducted with series of different fixatives and buffer solutions and several resins to solve the plasmolysis phenomena. The fixative of 1470 mosmol( glutaraldehyde, paraformaldehyde in 0.05M cacodylate buffer with 0.2M sucrose and caffeine at pH of 7.2) showed the least frequency of plasmolysis. The relationship between the concentration of primary fixatives and the frequency of plasmolysis was not found. With above fixative the possibility of plasmolysis during infiltration period was not identified using ultra-low viscosity resin. Generally, the kelp(Laminaria religiosa) contains a lot of mucilage, which interupts the infiltration of fixative. The possible physiological mechanisms related with mucilage secretion may be unable to fix the region of plasmalemma properly.

Rapid production of sardine sauce using sardine meal koji and autolysate from sardine meat was investigated. The sardine meal koji was prepared by mixing sterillized sardine meal with flour and soy sauce koji, and cultivating the mixture for 48hrs at and R. H. For sardine autolysate preparation, chopped sardine was mixed with water (10:8= sardine:water, w/w) and autolyzed for 6hrs at . The optimum temperature and salinity were and for rapid fermentation of sardine sauce. Sardine sauce were prepared experimentally under 10 kinds of conditions and fermented for 20 days. The excellent effects of sardine meal koji and autolysates from sardine meat on rapid processing of sardine sauce were showed in enhancing its flavor and advancing of nitrogenous compounds.

The lipid components, nitrogenous extracts and amino acids of dark muscle(DM) of ski-pjack (Katsuwonus pelamis) were analyzed and compared with those of white muscle (WM). WM was higher in moisture and crude protein content, and lower in crude lipid and ash content than those of DM. Contents of volatile basic nitrogen in WM and DM were 22.7mg/100g and 46.9mg/100g. Total lipid(TL) of WM and DM consisted of neutral lipid(NL), glycolipid(GL), and phospholipid(PL), respectively NL was mainly com-posed of free fatty acid, triglyceride, and PL was mainly occupied by phosphatidyl ethanolamine, phosphatidyl choline. Also Iysophosphatidyl choline and Iysophosphatidyl ethanolamine were identified in PL. In fatty acid composition of TL, NL, GL and PL, WM revealed higher contents in saturates and monoenes such as 16 : 0, 18 : 1, while DM showed higher contents in polyenes such as 22 : 6 especially. The major fatty acids of these samples were generally 16: 0, 18:0, 18:1, 20:5 and 22 : 6. Contents of total free amino acids from WM and DM were 5,982.3mg/100g and 4,450.7 mg/100g (dry base). Of free amino acids, Tau concentration was much higher in DM than in WM, Ala, Gly, Met, Arg, Thr were also high in DM. But His was much higher in concentration in W. Content of inosinic acid(IMP) in WM(680.9mg/100g) was higher than that of DM(73.1mg/100g). The degradations of IMP proceeded very rapidly in DM. DM contained much higher trimethylamine oxide and trimethylamine than those of WM. The profile of combined amino acids in these samples, were very similar, and main amino acids were Glu, Asp, Lys, Ala, Ile and Arg.